Making the Most Out of Your Leftover Thanksgiving Turkey

by Michele Cheplic | More from this Blogger

22 Nov 2007 10:45 PM

How much leftover turkey do you have in your refrig right now?

In a previous blog I wondered out loud if my sister-in-law was the only non-vegetarian in the nation who refused to eat turkey on Thanksgiving. Unlikely. As I mentioned earlier, it's not that she is despises turkey--she'll eat turkey if it is a part of other dishes--she just won't eat it "plain."

In any event, if you have a picky turkey eater in your family and are looking for easy and affordable recipes to bring new life to your day old bird consider the following dishes:

HOT TURKEY SALAD

Ingredients:

2 cups cubed, cooked turkey

2 cups chopped celery

1/2 cup slivered toasted almonds

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon chervil or 1 tablespoon minced parsley

2 tablespoons lemon juice

1/2 teaspoon grated lemon peel

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup shredded cheddar cheese

1 cup crushed potato chips

Paprika

Directions:

Preheat oven to 450 degrees.

Combine turkey, celery, almonds, onion, salt, chervil, lemon juice, lemon peel, mayonnaise and sour cream. Toss lightly. Spoon into individual baking dishes or custard cups. Sprinkle with cheese, potato chips and paprika. Bake 10 minutes. Serve hot. Serves 6.

COLD TURKEY SALAD

Ingredients:

1/4 cup cubed apples or seedless grape halves

1 teaspoon lemon juice

1 cup cooked and diced cooked turkey

1/4 cup chopped celery

1/4 cup light mayonnaise

2 tablespoons slivered almonds, toasted

Directions:

Toss apples with the lemon juice in salad bowl. Add remaining ingredients and mix well. Chill.

Serve as salad on a bed of lettuce, in lettuce cups or use as sandwich spread. Serves 2.

TURKEY, AVOCADO AND BLACK BEAN SALAD

2 fully ripened avocados

4 cups cooked turkey, cut into 1/2-inch cubes

1 ripe tomato, cut into 1/2-inch cubes

1 can (15 ounces) black beans, drained and rinsed

1 cup coarsely chopped celery

1/3 cup crumbled feta cheese

1/4 cup coarsely chopped cilantro

1/2 cup bottled Italian salad dressing

Directions:

Cut one avocado into 1/2-inch cubes. Cut the other avocado into thin slices. Set aside.

Combine the cubed avocado, turkey, tomato, beans, celery, cheese, cilantro, and 1/4 cup of the dressing in a medium bowl.

Arrange the avocado slices on top of the salad and drizzle with the remaining 1/4 cup dressing.

Related Articles:

Simple Recipes for Leftover Turkey

Oven-Fried Turkey Cutlets

Orange-Mustard Glazed Turkey

Orange-Cranberry Turkey

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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